Valencian Seafood Paella

Ingredients

• 1 medium yellow onion, finely chopped
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 dried bay leaf
• 2 tomatoes, peeled and chopped (or 1 15oz can diced tomatoes, drained)
• 4 canned artichoke hearts, quartered
• 3 roasted red peppers, cut into thin strips
• 1 cup frozen peas
• 1/2 teaspoon sugar
• 1 tablespoon sweet paprika
• dash of cayenne pepper (optional; for heat)
• A generous pinch of saffron threads (about 30 threads or a scant ½ tsp)
• 2 cups whole grain rice (traditionally short-grain rice such as Arborio or Valencia is used, but Basmati, Jasmine, and Brown can be substituted)
• 3 cups low-sodium chicken broth, plus more if needed
• 1 cup dry white wine (plus 1/2 cup; see note below)
• 16 jumbo shrimp in their shells
• 16 mussels, scrubbed and debearded
• Salt and pepper, to taste

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